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Photo of Slow cooked Greek-style lamb by WW

Slow cooked Greek-style lamb

Total Time
3 hr 45 min
15 min
3 hr 30 min
The secret to the delicious taste of this slow cooked lamb roast is half a cup of lemon juice and 2 hours in the oven.



2 clove(s), crushed

Dried oregano

2 tsp

Lemon juice

½ cup(s), (125ml)

Olive oil

2 tbs

Lamb leg roast, raw

800 g, fat trimmed (buy 1.7kg leg of lamb)

Sebago potato

500 g, coarsely chopped

Baby carrot

6 individual, 1 bunch, peeled

Butternut pumpkin

400 g, coarsely chopped


  1. Preheat oven to 160°C or 140°C fan-forced. Combine garlic, oregano and half both the juice and oil in a small jug. Place lamb in a flameproof baking dish. Rub all over with juice mixture and season with salt and freshly ground black pepper. Cover with foil and bake for 2½ hours.
  2. Line a baking tray with baking paper. Place potatoes in a large bowl with remaining juice and oil and toss to coat. Place potatoes on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper.
  3. Remove and discard foil from baking dish. Arrange carrots and pumpkin around lamb and season with salt and freshly ground black pepper. Bake, with potatoes, for 1 hour or until lamb is starting to fall off the bone and vegetables and potatoes are golden and tender.
  4. Transfer lamb to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly. Pour pan juices into a jug and skim fat from the surface. Drizzle lamb with pan juices and serve with roasted vegetables.


SERVING SUGGESTION: Steamed broccoli, zucchini and baby brussels sprouts.